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Hearty Taco Soup

This comforting taco soup combines ground beef, diced tomatoes, black beans, and corn simmered with warm spices. Its thick, chunky texture is topped with melted cheese, sour cream, and cilantro, making it a flavorful and satisfying bowl perfect for any chilly day. The dish is easy to customize with your favorite toppings and ingredients on hand.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey or lentils for lighter/vegetarian version
  • 1 can diced tomatoes fire-roasted adds smoky flavor
  • 1 can black beans rinsed and drained
  • 1 cup corn frozen or fresh, thawed if frozen
  • 1 tsp cumin ground spice
  • 1 tsp chili powder adjust to taste
  • 1/2 tsp smoked paprika adds smoky warmth
  • 2 cups beef broth or chicken/vegetable broth
  • 1 medium onion diced
  • 1 bell pepper red bell pepper diced
  • to taste salt and pepper
  • to taste shredded cheese cheddar or Mexican blend
  • to taste sour cream for topping
  • a handful cilantro chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Measuring cup

Method
 

  1. Gather your equipment: a large heavy-bottomed pot, a sharp knife, a wooden spoon, and a measuring cup.
  2. Dice the onion and red bell pepper into small, even pieces. They will soften and release aroma as they cook.
  3. Heat the pot over medium heat and add a splash of oil. Sauté the diced onion and bell pepper until fragrant and slightly caramelized, about 5 minutes, until they look soft and have a golden hue.
  4. Add the ground beef to the pot, breaking it apart with your wooden spoon. Cook until browned and no pink remains, about 8 minutes, until it crumbles and develops a deep color.
  5. Stir in garlic if desired (not listed), cumin, chili powder, and smoked paprika. Cook for 1 minute until the spices are fragrant and slightly toasted, filling the kitchen with warm aroma.
  6. Pour in the diced tomatoes, black beans, corn, and beef broth. Stir everything together, scraping the bottom of the pot to lift any flavorful browned bits.
  7. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing flavors to meld and the soup to thicken slightly.
  8. Taste the soup and add salt and pepper as needed to enhance the flavor.
  9. Serve the hot soup in bowls, topped generously with shredded cheese, a dollop of sour cream, and chopped cilantro for a fresh finishing touch.

Notes

Feel free to customize toppings or add sliced jalapeños for extra heat. If the soup gets too thick, stir in a splash of broth or water to loosen it up. This dish is perfect for make-ahead meals—just reheat and enjoy!